Sr Supervisor HACCP - Amherst Plant

Tyson Foods, Inc.•Amherst, OH

5d•Onsite

About The Position

The Sr Supervisor HACCP is responsible for the daily oversight and management of the facility’s HACCP/HARPC systems. This role involves the review and upkeep of facility food safety programs, including daily monitoring of required supporting documents. Additionally, this position may support laboratory functions, specification adherence, and product food safety and quality within their assigned facility. The Sr Supervisor HACCP reports to the FSQA Manager, who oversees the entire department. This position is responsible for food safety, food quality, and regulatory compliance.

Requirements

High School diploma or GED.
2 or more years of basic HACCP implementation and sanitation experience in a food processing plant is required.
Broad knowledge of HACCP, USDA, GMP, and SSOPs.
Demonstrate knowledge and skill in the following areas: Process and product knowledge of fresh meat products.
Demonstrate knowledge and skill in the following areas: Developmental principles of HACCP, SSOP, and application of these programs.
Demonstrate knowledge and skill in the following areas: Basic understanding of Food Microbiology.
Demonstrate knowledge and skill in the following areas: Comprehensive understanding of food plant sanitation.
Basic computer skills including generating simple letters, spreadsheets, and graphics for business use.
Ability to create simple queries and formatted data output using a fourth-generation language.
Understanding of Tyson Business Computer System features and functionality.
Written and verbal communication skills necessary to communicate across multiple disciplines.
Ability to communicate both verbally and written with all levels of Team Members from hourly to upper management, as well as government officials.
High-level critical thinking and problem-solving skills.
Manage crewing, labor, and attendance of the FSQA department.
Must be willing and able to lift up to 75 lbs.
Ability to stand on hard surface for up to 12 hours per day.
Must work in cold/hot temperatures typically ranging from 30-90 degrees Fahrenheit.
Must be able to work in wet environment.
Repetitive bending, reaching, squatting, gripping, pushing and pulling.
Must be able to reach high and low levels frequently.
Ability to climb step ladders and or stairs.
Must be able to work overtime and weekends as needed.
Position will require Lock Out Tag Out certification.
Directly supervises up to 5 employees in the facility s Quality department.
Carries out supervisory responsibilities in accordance with the organization s policies and applicable laws.
Responsibilities may include interviewing hiring and training employees includes the ability to promote the employee ; planning assigning and directing work; appraising performance; rewarding.

Nice To Haves

Bachelor’s degree in a related field preferred.
Prior supervisory experience preferred.
HACCP/HARPC certifications are preferred, or the ability/willingness to obtain.

Responsibilities

Oversee facility-generated HACCP/HARPC and other supporting documents.
Maintain a thorough understanding of the facility's HACCP/HARPC, SSOP, & SOP systems.
Conduct annual reassessments of the HACCP/HARPC system for your specific facility.
Ensure all Tyson policies and procedures are followed.
Develop, implement, and maintain the HACCP/HARPC and SSOP programs within your facility.
Ensure all finished products conform to customer product specifications and are properly labeled.
Work with corporate and other facility HACCP/HARPC personnel to develop and administer facility HACCP/HARPC & SSOP plans.
Report product nonconformance and audit results to plant and corporate FSQA, plant management, corporate sales, R&D, and Operations.
Engage with customers and their agents for product showings, plant tours, and audits.
Lead all government, GFSI, and customer-related food safety audits.
Ensure compliance with Global Food Safety Initiative (GFSI) standards to maintain plant SQF/BRC certification.
Conduct and promote food safety training and education for all facility employees.
Assist in the selection, training, and management of FSQA Supervisors & FSQA Technicians.
Manage crewing, labor, and attendance of the FSQA department.
Serve as a technical resource on cross-functional plant teams.
Conduct tests projects and process improvement work to obtain company s goals and as directed.
Investigate customer complaints and assist in product recall.
Maintain technical competency in plant computer programs and quality related systems.
Investigate and resolve holds customer complaints and challenges to efficiency.
Innovate to improve the effectiveness of the quality system to better serve the business.
Ensure food safety and personal safety of people in our plant.
Monitor production conditions specifications process controls and tracking controls.
Develop and train quality auditors to monitor the HACCP paperwork.
Develop corrective actions whenever necessary; assist in determining the root cause and develop preventative actions.
Record and analyze cook deviation trends to problem solve proactively.
Understand and maintain compliance with weight programs including CN weights.
Develop and monitor finished product evaluations as determined by customer or in-house requirements.
Provide cook temperature trend analysis and oven calibration results to facility.
Investigate and resolve holds related to food safety.
Verify sanitation pre-operational inspections and advise the sanitation management of any deficiencies.
Monitor all quality-related procedures and create or update procedures as necessary.
Write an agenda and schedule weekly management meetings pertinent to areas of responsibility.
Assist the other quality management when needed.
Coordinate the timely completion of SQF requirements.
Work closely with the USDA in maintaining compliance with federal regulations for labeling sanitation and operating procedures.
Work closely with Production Customer Relations Sales and Warehousing to achieve company goals for quality productivity and yields.
Maintain awareness of regulatory changes and advances in the state of the industry.
Champion improvement projects and complete special assignments as directed.
Effectively utilize the resources of the department.
Monitor the hours of direct reports.
Review budgeted line items that you control monthly.
Develop direct reports for positions of increased responsibility.
Give daily feedback to the leadership team concerning projects.
Coordinate micro corrective actions with appropriate operational and sanitation team members.
Respond to foreign material and cook temperature concerns.
Conduct HACCP record review and pre-shipment as needed.
Review holds investigate and provide dispositions.
Other daily functions as assigned.
Report on held product.
Review microbiological performance of facility developing action plans for tactical and strategic improvement.
Conduct food safety meetings and provide input during USDA meetings.
Participate in SQF steering team.
Perform assigned or validate SQF-related tasks on schedule.
Report on held product.
Other weekly functions as assigned.